HomeMy WebLinkAboutZurich Herald, 1957-07-18, Page 2A World 9f Ice
The temperature fell hour by
Dour. When we left Kerguelen it
Was 50° F., but before long the
thermometer was down at freez-
ing point, showing that we had
Crossed the antarctic convergence
into the antarcvic zone .. On
the 31st, in lat. 64° S., we
taught sight of our first ice-
bergs—a few growlers (or small
irregular bergs) to start with,
and then several great flat-top-
ped bergs. More of them appear-
ed later in the day, and their
massive outlines stood o u t
against the sky. It was a beauti-
ful evening, avid the sky above
the southern horizon shone with
the white glow of the "ice blink"
— the reflection of a distant ice -
field. '
By midnight the ship was go-
ing dead slow, Numbers of
growlers floated round us; I
gathered the pack was only a
few miles ahead and that we
should soon be coming into it.
I was so excited by this news
that I could not get to sleep and
spent the rest of the night star-
ing through the big window in
any cabin at the chunks of ice,
large and small, that mfloated
past our hull in the clear pure
night. Whenever we hit one of
the larger lumps, the ship shook
from stem to stern.
At five o'clock I went up on
deck and watched the sun rise
with dazzling brilliance; it was
it little like dawn in the tropics,
although we had left them so
Car behind. We had now enter -
ad the ice -pack, and the scene
was unforgettably lovely. The
chip steamed slowly through an
ocean of ice which reached as
far as the eye could see. It was
en undescribable chaos of ice -
blocks of every size, their white
surfaces glistening or dull as
they lay in sun or shadow, with
here and there sheets of open
water, a string of dark -blue
patches, so dark they seemed
almost black.
We had around us every type
Af polar ice; slender pieces, car-
ved by the melting heat of the
sun, which floated elegantly like
great swans of supernatural
whiteness, treacherous growlers
almost entirely immersed, reefs
of hard greenish ice, floes — or
broken sheets of ice — sliding
and colliding, and sometimes
piling up in thick layers, and ice-
bergs of every possible shape ...
Many of them capsize when their
foundations melt or are worn
away, and then one,. sees their
bases, chiselled and carved by
the sea into he most extraordin-
ary shapes — pinnacles, glisten-
ing cathedrals of crystal, or
crumbling fortresses with jag-
ged bastions •— and pitted with
sleep mysterious caverns.
The beauty of this dreamlike
architecture is enhanced by the
4.1vEaybe Spotty doesn't *ant
to be 'man's best friend."
sun, which floods its whiteness
with dazzling rays.
The world of ice was a revela-
tion to me. No amount of books
and photographs and films can
begin to give one a real idea of
the incredible splendour and the
wonderful beauty of this polar
landscape. It is a world apart.—
From. "The Lonely South," by
Andre Migot, translated froin
the French by Rich, rd Graves.
July Springtime
Sunday, July Fourth, was hot,
bright ... The temperature was
forty-two degrees in the shade
and much higher in the blazing
sun, reflected back at us from
snow and ice. We were now so
well adapted to the cold that this
weather felt like mid -summer.
After lunch Axel and I walk-
ed inland. As we topped the hill
above our camp the northwest
wind met us like a sudden burst
of high summer, hot, strong and
sweet with the smell of young
plants. The dry wind came from
the interior of the island; it
baked the hilltops and made the
valley bogs and puddles retreat.
In the eleven days that we had
been away the tundra had quite
changed. Most of the snow was
gone, and the new moss was
thick, lumpy and bouncy — we
felt as if we were walking on
pillows. Everywhere was the
sound of running water, of small
streams finally freed from win-
ter ice. It was difficult to judge
up and down and level on the
tundra because of the sameness
of color and lack of landmarks,
and often the quick little brooks
seemed to run surrealistically
uphill from moist, boggy depres-
sions. Over all was the deep
roar of the tremendous Akinteq
River, rushing down from its
inexhaustible glacier and taking
the mountains with it into the
sea.
The earth was still moist from
recent snow, but it was so warm
that one could walk barefoot on
it. A profusion of low, many -
colored flowers gleamed like
stars through last year's yellow
grass. This, the time of warm,
wet earth and constant sunlight,
was the period of the tundra's
most enthusiastic flowering, and
the blossoms of high spring were
bigger, bolder and brighter than
the modest blooms that had
graced the. cold earth two weeks
before.. Daisy fleabane (no re-
lation to our daisy) grew in
clumps, its delicate white petals
sharply thin, its center shining
yellow. Miens, wide-eyed, very
pale yellow with a deeper yel-
low center, clung close to the:, ,
ground ' and stared stragli `eft
the sun. The thick red mbsslike
foliage of arctic bell heather now
bore blossoms, tiny white bells
like lily of the valley.
Most beautiful of all were the
arctic poppies. Their fragile
pale -yellow blossoms nodded
gracefully on long slender stems,
and bent to the ground with
every breeze. This frail -looking
offspring of the tundra can grow
only in the arctic and on high ,
mountains in. the Temperate
Zone — it does not like an effete
climate. We found the dainty
poppies blooming hardily. on the
tops of the windiest and coldest
ridges, amid sand and pebbles,
where nothing else would grow.
When I'remembered the arctic
springtime, I see first this tender
Cower, unfolding sun -colored,
like hope, In a cold land. — Froin
"Spring on an Arctic Island," by
Katharine Scherman.
itALT HARVEST -- Bearing their burdens on their backs, Gualira
Indian women trek across the sprawling salt beds during the
f�aannual salt harvest on the Gualira Peninsula, Manaure, Colom-
bia. More than 2,000 Indians and their families take part in
the harvest each year. The salt, which has been evaporating
for 10 months under the hot tropical sun, is placed in 1,800 -
pound mounds by each individual family and carried to shore
y the women in 100 -pound bags, For each • 100 bags they
are paid about $10, These salt beds, in use since the 16th cen-
tury, will yield some 42,000 tons of salt this year.
'Warmer Weather Invites Mandarin Chicken
BY D01tOTY1Y A AT DOX,
OR harden, back porch or t°
race—your favorite corner
outdoor eating—enjoy this me,
Mandarin chicken can. be
pared ahead, wrapped in foil
refrigerated ready for last -m
jute heating.
Mandarin Chicken (6 serving
One four -pound chicken,. 'c
up, 3/2 cup soy sauce, 1 teaspb
grated fresh ginger root, or
teaspoon powdered ginger,
cup brown sugar, rucked. le
,slices.
Wash and dry chicken. Co
bine soy sauce, ginger, bio,
sugar. Pour over chicken in
shallow pan and let stand 'eve
night in the refrigerator, I
oven to 350 degrees F. (mod',
ate).
Turn chicken pieces in
sauce mixture to coat well; Ba
covered, at 350 degrees F.
.one-half hour. Uncover."Redd
heat to 325 degrees F. (modem;
ately slow) and conhneeto bake
basting with soy sauce mixtur
occasionally for 45 minutes
Serve with lemon slices. .;
preparing in the morning to ret
'beat later,cool baked chicken.
''Wrap it in foil. Chill. Half hone
before •serving, reheat right in
toil in- a moderately hot ova
(425 degrees F.).
Honey -Spiced Melon Balis
(6 servings)
Two ;ripe cantaloupes, 24s cup,
•
Outdoor eating is a pleasure entranced by Mandarin ehicken,
tossed Salad, crisp chips and honey -spiced melon balls. Con-
venient to heat up, too.
honey, 3/z teaspoon grated lemon
rind, 1 tablespoon lemon juice,
1 stick cinnamon, 3 inches long,
% cup water.
Cut melons inhalf, remove
seeds, andcut into balls with
melon ;ball cutter., .In• a small
saucepan, combine: honey, lemon
rind, lemon juice, cinnamon and
water.
Bring .to, a boil, reduce heat,
and • simmer for five minutes.
Cool to room temperature. Re-
move cinnamon stick and pour
ever •' melon "balls in a shallow
dish. Chill.'
clam Ap.ctaews.
When you eat in clubs and
restaurants where famous chefs
give the food their . own special
touch, chances are that some of
these touches are achieved with
the discreet use of sour cream.
Use sour cream, whipped
(and be careful not to whip it
so long that it turns to batter!)
as a garnish for creamed soups
—pea, bean and beet soups gain
a festive taste. Use it in cusum-
ber sauce for fish, use it in hot
sauces for vegetables; use' it in
either cooked or uncooked salad '
dressings, and use it in some -
desserts if you would build a
reputation as an unusual cook.
Summer salads will not be-
come monotonous if• you vary
your dressings often. Hera
economists in the US, 7.De
`' resins for fruit 's
you mix together y4 cup .pine-'
apple juice, 11/2teaspoons lemon
juice, 3/4 teaspoon salt and 1
tablespoon sugar. Add 1/2 cup
sour cream and' mix until
smooth.
.:tard in pan of hot water and
bake at 325° F. for 1 hour. Turn
out so that custard is on top.
Serves 6-8.
*To caramelize sugar, spread
in thin layer over surface of
skillet. Place over very low heat
and let stand until a light brown
liquid forms. Do not stir. Stir
'butter and water in with care:
* *
If you'd like to make .a ban -
.aha coffee cake, Mrs. F. J. Ned -
row has a recipe which she •calls
-"delicious."
BANANA COFFEE CAKE
cup brown sugar
-i : 4 tablespoons melted butter
2; bananas, sliced
K;; Cups flour
rvCup sugar
teaspoons baking powder
2 4ac, ' •
g; beaten
cup milk
3 tablespoons shortening.
Combine brown sugar and
melted butter and place in bot-
tom of an 8 -inch cake pan. Slice
bananas and arrange in circular
fashion in sugar mixture.
Sift together the flour, sugar,
salt and baking powder. Add to
this the egg, milk and shorten-
ing; stir until smooth. Spread :
evenly over mixture in pan and
bake at 400° F. for 25 minutes.
* * *
From a German recipe, Mrs.
Olga Sanderson of Kansas City
contrived . a dessert that will
please those with a fastidious
SHAUN( TORTE
taste. Here it is:
6 egg whites
1/4 teaspoon cream of tartar
11 cups sugar'
1 teaspoon vanilla
1 teaspoon vinegar -
Small canshredded pine-
apple, drained
'/ -pint whipping cream
2 teaspoons powdered sugar
Beat egg whites until slightly
foamy; add cream of tartar and
beat until very stiff —. until
Whites stick to sides.. of bowl
when bowl is tipped. Add 1/2 cup
* *
"Grandmother's orange Sher-
. bet was always a summertime
favorite in our family," writes
Mrs. Harriet Faro to the Chris-'
- tian Science Monitor. "We still
enjoy her recipe made in the
modern way.. No more squeez-
ing ozanges, chipping ice, . and
turning the freezer .crank. Pres-
ent-day conveniences eliminate
the work but not the delicious
taste." Here is the way we make
• it:
ORANGE SHERBET
.1 cup sugar
2 cups water
Few grains salt
1 can frozen orange juice
(6 -oz.. can)
Juice of 1 lemon
2 cans water (orange 'juice .
can)
1 egg white, well beaten
Combine sugar, water and
salt; bring to boil and boil for
5 minutes. Cool. Combine juice
and cold water with syrup mix-
ture. Place in freezer tray and
partially freeze. Combine in
largemixing bowl frozen mix-
ture and beaten egg white, using
low speed on mixer. Return •to
trays and freeze.
* * *
,uTravelers returning from Eu-
rope often mention the caramel -
custard frequently served for
dessert in many countries. This
dessertis evidently a favorite in
South America, too, for Mrs.
Marion Feurie, Rio de Janeiro,
Brazil, sent in such a recipe
which she says "is called 'Pudim
de Creme' (cream pudding) in
Brazil and is always on the
menu in restaurants here and in
otherSouth American countries."
Here is her recipe.
s * *
1'UDIM DE CREME
6 eggs
2 cans condensed milk
2 cans fresh milk (use con-
densed milk can for
measure)
Pinch salt
1 teaspoon vanilla
1 cup sugar
1 tablespoon butter
3 tablespoons water
Beat together the eggs, milks,
salt and anillva. Pass through a
sieve once. Caramelize* sugar,
butter and water and line ring
mold with the caramelized mix-
tura. Pour custard mixture.
Place ring mold Containing cus-
sugar and beat 10 minutes, Add
remaining sugar and beat until
sugar is well blended. Add va-
nilla and vinegar. Pour mixture
into an 8- or 9 -inch cake pan
4 inches deep with removable
side pieces. Bake in preheated
250° F. oven for about 20 min-
utes or until batter is level with
or slightly above pan. Increase
heat to 350° F. and bake .25 -to -
40 minutes longer, until cake is
slightly browned. Cool thor-
oughly — 1 hour or more. Re-
move sides of pan, loosening
with a knife. With a fork, re-
move bits of the crust about the
size of a walnut. Spread the
cake with drained pineapple.
Top with whipped cream which
has been, sweetened with the
powdered sugar. Add the bits
of .crust.' Serves 8.
Costly Pets
The most expensive hunt ever
staged for a lost dog has just
come to an end. And it sees
saddened Dolly Lauck saying she
will never have another dog like
her lost Mickey ... but already
she's cuddling a puppy sent to
her by well-wishers.
When. Dolly, a teleprinter op-
erator, was on holiday in New
Mexico her collie dog strayed out
one night and never came back.
Dolly Lauck spent her entire
life savings combing the area.
Scores of hired men helped to
beat the sage, brush but found
not a trace. -
Advertising time was booked
on radio stations so that they
could broadcast the dog's' des-
cription. Throughout Arizona and.
.New Mexico Dolly distributed
handbills offering a year's future
wages u reward for finding the
dog. When he still didn't turn up
she took unpaid leave of absence
and tramped nearly 500 miles.
No clue to the missing collie has
ever turned up.
Yet many dog -lovers would
agree that not a penny was
wasted. When Mrs. Lydia Wil-
berforce, of York, used to hear
that a fortune had been .lefts
a cat's home, she would shake
with annoyance. Ultimately,.shst
left the bulk of her $150,00
fortune to a local vet and two
others, stipulating that they
should maintain her sixteen
dogs "in the highest degree Of
efficiency and comfort."
On the other hand, when
Lydia Wendel arrived in Rome
for a long dream -off holiday,
she was horrified at the city's
numberless stray cats.
They touched her heart so
deeply that she sacrificed the
bulk of her hard -saved holiday.
money — over $250 — to a local
organization • devoted .to .<. their
care. Then, her holiday dreams
shattered but her conscience
satisfied, she caught an earlier
train home.
A cat -lover visiting Britain
from South Africa tried to
smuggle two cats 6,000 miles
from Cape Town ... and cheer-
fully paid a fine, costs and
quarantine bill amounting to
over $500.
•
LIFE OF THE PARTY _ Actress Elizabeth Taylor, wife of producer
Mike Todd, eats fish and chips during Todd's $50,000 -plus party
in London to celebrate the British premiere of his film, "Around
the World In 80 Days." The gaudy affair almost ended in
tragedy for the pregnant Mrs. Todd when a man fell against
the table where the actress was sitting; The table: struck her
in the stomach and she screamed in pain. A few minutes later,
however, she was completely recovered.
PORT AM
tF SOCIAL LI
AS A Y UNG MA�9
F ve - year - old Gary Trabant
wields the razor with alarm -
Ina , speed, below. The young
man is late for his first date.
He's eminently satisfied with his
sartorial reflection, right, but
seems to have forgotten one
little item.
ti
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